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Frosted Gingerbread Nut Cookies

Frosted Gingerbread Nut Cookies

I received the recipe for these soft ginger cookies from a dear friend who has since passed away. A comforting classic like this always satisfies.

Ingreadient

• 1/2 cup butter, softened
• 2/3 cup sugar
• 1 large egg, room temperature
• 1/2 cup molasses
• 2-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/2 cup buttermilk
• 1/2 cup chopped walnuts
• 1-1/2 cups confectioners' sugar
• 4-1/2 teaspoons butter, softened
• 1/2 teaspoon vanilla extract
• 2 to 3 tablespoons half-and-half cream
• Walnuts halves, optional

Direction

1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, ginger, salt and cloves; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in chopped walnuts.
2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are firm, 10-12 minutes. Remove to wire racks to cool.
3. For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough cream to achieve desired consistency. Frost cooled cookies. Top each with a walnut half if desired.